Spicy, Savory, Scrumptous Lentil Stew

This vegetable stew with plenty of lentils has potatoes, carrots, onions, & canned tomatoes, with garlic, curry powder and sazon for flavor.

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Ingredients:

• 16 oz dried lentils
• 2 Tbsp oil
• 4 large russet potatoes, cubed
• 4 large carrots, peeled and diced
• 1 large onion, diced
• 2 Tbsp garlic, minced
• 14 1/2-oz canned diced tomatoes
• 3-4 Tbsp curry powder
• 1/4 tsp cayenne pepper
• 1 pkg sazon seasoning
• Salt and pepper, to taste
• 42-48 oz chicken broth

Method

Soak lentils overnight in water, then drain. In large soup pot heat oil (on med-high heat); add onion and cook for a few minutes, then add minced garlic (I use store bought pre-minced garlic in water and keep in my refrigerator for easy use.) Once transparent, add russet potatoes and carrots. Add curry powder, cayenne, sazon seasoning, salt and pepper to taste. Once flavors are absorbed into vegetables (about 2 minutes), add chicken broth, the drained lentils, and diced tomatoes with its juice. Let stew simmer for 45 minutes to 60 minutes until vegetables are tender.

Notes: I love to use a lot of flavor in my cooking. Spices are adjustable to your taste. I serve this with crusty bread.

Number of servings: 6

Submitted By: Lentil Stew
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